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Enzymatic improver to reduce the formation of acrylamide up to 90%.

Dosage: 1% on flour weight
Baking temperature +120° C
Reduces acrylamide

The natural improver that reduces the formation of acrylamide

AcrylEnzymes is the enzymatic improver that makes your bakery products healthier. Thanks to our advanced enzymatic technology, it reduces the formation of acrylamide up to 90% while preserving taste, smell and fragrance of the products. It is particularly suitable for all bakery products subject to high cooking temperatures, such as: biscuits, crackers, rusks, crispbreads and snacks.

  • Natural and clean label improver for bakery products

  • Recommended for all bakery products subjects to high cooking temperatures (> 120° C)